Low-fat saute

ABSTRACT

A low-fat saute and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled sautes.

This application is a continuation-in-part from a previous applicationfiled on Aug. 18, 1995, Ser. No. 08/516,624 entitled "Low-Fat Saute,"now U.S. Pat. No. 5,650,189 which is a continuation-in-part from anapplication filed on Jun. 7, 1995, Ser. No. 08/487,085, entitled"Non-Fat Saute," now abandoned, which is a continuation-in-part from anapplication filed on Apr. 5, 1994, Ser. No. 08/223,290, now abandoned,which is a continuation-in-part from an application filed Jun. 11, 1993,Ser. No. 08/076,318, now abandoned.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention is in the field of low-fat sautes, yet employs a low-fatsaute which can be substituted in a one-to-one ratio for many differentkinds of sautes, including margarines, butters, oils, and shortenings,rendering a substantially similar food product in terms of taste andtexture as if a normal fat saute were used and relies on a singleemulsifier, rather than selecting a different emulsifier for each sautesubstituted. In the various embodiments of this invention, where arecipe calls for a certain amount of saute, the same amount of theinvention may be substituted on a one-to-one basis for the amount ofsaute called for in the recipe.

2. Description of Related Art

Sautes are used widely in cooking to soften, flavor, or otherwiseenhance foods. Fat in sautes prevents sauteed products from sticking tothe saute pan. Also, fat provides the saute and the sauteed product witha desired flavor, consistency and texture. While fat is a key element ofa saute's structure, taste and texture, it contains many calories. Thereis a need for a saute medium that mimics fat, but actually containslittle fat. Thus, the challenge facing a low-fat saute is to reduce fatcalories while retaining structure, taste and texture.

High fat sauteing requires a small quantity of fat (such as butter,vegetable oil, olive oil, or margarine) to be added to an open pan. Thefat must be hot enough that when vegetables or meats are added they areseared at once, preventing the loss of juices.

Prior art low-fat cooking recommends sauteing with water or broth, thencovering the pan. However, instead of sauteing using this process,vegetables or meats are steamed. The vegetables or meats are not searedand lack the taste that the fat imparts.

The prior art discloses a number of attempts to lower the percentage offat in edible products by replacing fat with carbohydrate-basedproducts, including starches and maltodextrins, referred to collectivelyas saccharide polymers. Maltodextrins act as bulking agents, taking theplace of many of the physical characteristics of fats, but containing asmany as 5 fewer calories per gram of dry, edible product. Similarly,pregelatinized starches act as bulking agents.

Starches, including corn starch, potato starch, rice starch, and tapiocastarch can be converted to water-soluble starches, includingpregelatinized starches. These and other starches can also be convertedto non-sweet nutritive saccharide polymers, including maltodextrins,through a process involving heat, gelatinization, hydrolysis, andadditional refining. Maltodextrins are among the possible resultingpartial hydrolyzates of various starches and have been defined by theU.S. Food and Drug Administration ("FDA") as non-sweet nutritivesaccharide polymers that consist of D-glucose units linked primarily byalpha 1,4 bonds having a dextrose equivalence (DE) of less than 20.According to the FDA, maltodextrins are prepared as a dry powder "withsafe and suitable acids and enzymes."

Dextrose equivalence reflects the amount of hydrolysis performed uponthe starch and measures the amount of reducing sugar in each compound, 0being the reducing sugar content of starch and 100 being the reductionpower of dry glucose. As DE increases, freezing point depression,hygroscopicity, solubility, and osmolality increase, and molecularweight decreases. The lower the DE, the closer the maltodextrin is tostarch. The higher the DE, the closer the maltodextrin is to corn syrup.

Starches can undergo physical changes, including pregelatinization,which increases the water solubility of the starch. Pregelatinizedstarches have no DE. Combining a maltodextrin with a starch decreasesthe dextrose equivalence of the overall product, decreases the product'sstickiness and yields a full-bodied consistency. For example, acombination of rice maltodextrin DE-10 and potato modified starchpregelatinized, together which small amounts of whey protein and xanthumgum, is known in the art and has been commercially available for years.The combination has a DE equivalent of 3. Adding starch, however, tendsto make the product more viscous. Finding a proper balance betweenstarch and maltodextrin and finding the proper DE is difficult andrequires experimentation and testing.

Since these characteristics define various sautes, the selection of theproper maltodextrin and/or starch is pivotal for the proper texture andconsistency of saute. In prior art fat replacement systems, replacementof the fats in foods with mere maltodextrins provided an unsatisfactorytexture. One explanation for the texture loss in low-fat or no-fat cakeslacking an emulsifier in addition to maltodextrin was the proteindenaturation caused by maltodextrin. As a result, emulsifiers werecombined with maltodextrins in an attempt to improve the fat replacer'stextural qualities. However, the prior art failed to reveal a universalemulsifier which can be used in conjunction with maltodextrin as a fatreplacement for various sautes.

The substitution on a one-to-one basis of maltodextrins and one type ofemulsifier for the fat in a variety of sautes is desirable because theresulting low-fat saute can replace butter, margarine, shortening, oil,and other forms of fat in sautes with a single emulsifier. However, theprior art revealed no low-fat formula which used a single emulsifiertogether with the proper combination of saccharide polymers and waterand which provided a universal textural quality such that it could beused on a one-to-one basis as a replacement for the different kinds offat in various sautes.

SUMMARY OF THE INVENTION

An object of this invention is to provide the specific formula for alow-fat saute capable of replacing various sautes, yet producing a sautewhich has a rich buttery taste and substantially simulates the textureof full-fat sautes.

A further object of this invention is to create a saute which is shelfstable such that the fat replacement can be sold in bottles andsubstituted by home bakers and/or commercial manufacturers for full-fatsautes.

The applicant has discovered that a reduced amount of fat, incombination with maltodextrins and water, in the ranges disclosedherein, balances the goals of achieving textural and taste integrity ina low-fat saute.

While the applicant's invention may be made with maltodextrins derivedfrom a variety of starches, including, for example, corn maltodextrin orrice maltodextrin, a combination of corn and rice maltodextrin ispreferred.

Higher DE maltodextrins are more soluble and refined than granular acidmodified starches and other lower DE starch hydrozylates. Granularstarch derivatives and lower DE starch hydrozylates are not as solublein cool water as higher DE starch hydrozylates.

Applicant's embodiments include maltodextrins having a DE of less then20. Applicant's embodiments also include maltodextrins having a DE of 6or more but less than 10, as well as maltodextrins having a DE of morethan 10, but less than 20.

In order to receive the maximum textural quality, however, the preferredcombination of saccharide polymers is one or more maltodextrin having aDE of 10. The most preferred combination comprises (1) corn maltodextrinDE-10 and (2) rice maltodextrin DE-10; and a pregelatinized starch.Possible pregelatinized starches include potato modified pregelatinizedstarch and a pregelatinized starch derived from corn, as well as manyother pregelatinized starches. Other possible maltodextrins, althoughnot preferred, may be employed as substitutes or in combination with therice maltodextrin DE 10 and corn maltodextrin DE 10. Rice maltodextrinis not as sticky as corn maltodextrin and adds variety to the cornmaltodextrin, enhancing texture.

The invention also includes an additional texture enhancer in the rangeof up to about 2 percent by weight, preferably whey protein, a waterabsorber and xanthum gum, a thickener. The preferred whey proteincontains at least 50 percent protein by weight.

Since the present invention is designed for sautes, it is desirable togenerate a product with a pleasing color and a long shelf life at roomtemperature. Yellow food coloring may be added to the saute to createthe appearance of butter. Furthermore, the addition of a small amount ofcalcium propionate prevents the growth of mold while the addition ofsmall amounts of sodium benzoate prevent the build up of yeast. Toenhance shelf life, it is desirable to have a saute which has a pH of4.5. Citric acid or an equivalent pH adjuster may be added until a pH of4.5 is achieved. The resulting saute generally does not requirerefrigeration, but for shelf life over an extended period of time, suchas six months, refrigeration is recommended.

A method for making the saute is also claimed, which can be performed atcool temperatures. In the present invention, fat is added at roomtemperature so that it will disperse quickly through the mixture.

The saute disclosed is ideal for use in a hot pan or skillet to sautevegetables, meats, main dishes and other food products which arenormally sauteed. Cooking is preferably performed on an open non-stickpan, which is kept in motion by stirring and heating. The process israpid. The food is preferably cut in small pieces so that it will cookquickly until tender. Because of the reduced fat, however, foods mayhave more of a tendency to stick to the pan or skillet. If this occurs,the problem can be overcome by placing the lid on the pan for a fewseconds, after which the food product loosens up.

Other objects, advantages, and capabilities of the present inventionwill become more apparent as the description proceeds.

DETAILED DESCRIPTION OF THE INVENTION

A first embodiment of a low-fat saute is disclosed comprisingmaltodextrin in the range of about 15 to about 35 percent by weight, fatin the range of about 1 percent to about 15 percent by weight, and waterin the range of about 50 to about 80 percent by weight. In addition, awater soluble starch is preferably added in the range of about 1 toabout 15 percent by weight (preferably a pregelatinized starch).

A second embodiment is disclosed comprising maltodextrin in the range ofabout 20 to about 30 percent by weight, fat in the range of about 1percent to about 6 percent by weight, and water in the range of about 62to about 72 percent by weight. In addition, a water soluble starch ispreferably added in the range of about 1 to about 6 percent by weight(preferably a pregelatinized starch).

In order to make the saute, the ingredients in either the first orsecond embodiment are mixed together. The following ingredients arepreferably mixed in with the above ingredients in either embodiment:whey protein in an amount by weight of up to about 1 percent by weight,xanthum gum in an amount by weight of up to about 1 percent by weight,dried fat in the amount of up to about 0.5 percent by weight, andpreservatives in an amount of up to about 1 percent by weight are mixedin with the above ingredients for improved shelf life, taste, texture,and presentation. Fat should be soft so that the ingredients willdisperse through the product quickly.

The following ingredients are also preferably mixed in with eitherembodiment to improve taste. pH, and color: (1) artificial flavoring inthe range of up to about 5 percent by weight; (2) food coloring in therange of up to 0.5 percent by weight to enhance butter-like appearance,the food coloring being either beta carotene or FD&C yellow number 5(beta carotene is added in the preferred embodiment); and (3) a pHadjuster in an amount necessary to adjust the pH of the mixture to 4.5,which is preferred. Salt may also be mixed in with the above ingredientsas a preservative and soybean salad oil may be added to assist in theprocess of manufacture.

One skilled in the art will easily determine that artificial flavoringserves as flavoring means to supply a favorable taste to the particularsaute. Other ingredients may serve the same function and therefore fallwithin the scope of the appended claims, such as flavoring oils. Also,other food coloring agents may be used as food coloring means.

The ingredients are mixed on a higher speed, preferably 109 revolutionsper minute, until the fat is completely dispersed. To prevent spillage,certain mixers with a smaller capacity require that the mixture be mixedat a slow speed, preferably about 60 revolutions per minute, for 1minute, before the mixture is mixed at the higher speed. Cool water ispreferred while mixing to prevent lumps. Adding hot water may even bedetrimental. Cool water, commonly recognized as tap water from the coldfaucet in a cook's kitchen at home or business, is also less expensiveto supply than hot water. The mixture should then preferably be allowedto set up overnight and may then be used as a saute.

The following formula is the applicant's most preferred low-fat sauteformula:

    ______________________________________                                        FORMULA A                                                                     Ingredients         % by Weight                                               ______________________________________                                        Fat                 3.4                                                       Maltodextrin                                                                  Maltodextrin Corn   25                                                        DE 10                                                                         Maltodextrin Rice   0.6                                                       DE 10                                                                         Pregelatinized Starch                                                         Stellar 100X        1                                                         Instant Clear Gel-Starch                                                                          1.5                                                       Water               67.3                                                      Dried Butter        0.26                                                      Vitamin: 1% Beta Carotene                                                                         0.029                                                     Calcium Propionate  0.1                                                       Sodium Benzoate     0.1                                                       Whey Protein        0.1                                                       Xanthum Gum         0.07                                                      Salt (preservative) 0.1                                                       Soybean Salad Oil   0.2                                                       Optional: Citric Acid                                                                             (As needed)                                               Butter Flavoring    0.18                                                      ______________________________________                                    

When using Formula A, one cup of the saute contains less than about 6.5grams of fat and less than 312 calories, while one cup of buttercontains 176 grams of fat and 1633 calories. Since the saute in FormulaA contains less than 0.5 percent fat per tablespoon or serving, thesaute is considered non-fat by the Food and Drug Administration.

When the product is manufactured on a large quantity basis, severalsteps are preferably taken to ensure proper mixing and preservation.After setting the agitators to about 170 RPM, approximately 1/4 (mostpreferably about 25.7 percent) of the total water to be added is added.Calcium Propionate, Sodium Benzoate, and Citric Acid are then added andmixed until the ingredients are in solution. STELLAR 100X, acommercially-produced pregelatinized starch, is added slowly and mixedfor five minutes at about 220 RPM. Salt is then added, after which whey,butter flavor, and dehydrated butter are added. The agitation may beincreased to 300 RPM, or left at 220 RPM, after which the maltodextrinsare added slowly and mixed until the lumps are removed, after whichagitators are reduced to 220 RPM, if they were increased. Fat, which isat room temperature, is then added along with xanthum gum, the xanthumgum slurried in soybean salad oil. The beta carotene (previouslydissolved in warm water) is then added, after which commerciallyproduced pregelatinized starch INSTA-CLEAR GEL is added and the mixingis continued until the batch is a uniform slurry. The remaining 3/4 ofthe water is then mixed until the batch is uniform and the final mixtureis then pumped to a filler at 126 to 130 RPM agitation.

The invention may be embodied in other specific forms without departingfrom its spirit or essential characteristics. The described embodimentsare to be considered in all respects only as illustrative and notrestrictive. The scope of the invention, therefore is indicated by theappended claims rather than by the foregoing description. All changeswhich come within the meaning and range of equivalency of the claims areto be embraced within their scope.

What is claimed is:
 1. A low-fat saute comprising:(a) maltodextrin inthe range of about 15 percent to about 35 percent by weight; (b) atleast one pregelatinized water soluble starch in the range of about 1percent to about 15 percent by weight; (c) water in the range of about50 percent to about 80 percent by weight; and, (d) fat in the range ofabout 1 percent to about 15 percent by weight, such that the mixture issubstituted in a one-to-one ratio for normal fat sautes, and such that asubstantially similar food product is rendered in sauteing, in terms oftexture, as if normal fat saute were used.
 2. A low-fat saute as inclaim 1, wherein the water is cool when the saute is produced.
 3. Alow-fat saute as in claim 1, wherein the maltodextrin has DE of morethan 6, but less than
 20. 4. A low-fat saute as in claim 1, wherein themaltodextrin has a DE of 10 or more, but less than
 20. 5. A low-fatsaute as in claim 1, further comprising:(a) dried butter in the range ofup to about 0.5 percent by weight; and, (b) food coloring in the rangeof up to about 0.5 percent by weight.
 6. A low-fat saute as in claim 1further comprising at least one food preservative of up to about 1percent by weight to ensure a longer shelf life.
 7. A low-fat saute asin claim 1 further comprising at least one means for enhancing texture,in the range of up to about 2 percent by weight, said means forenhancing texture selected from the group consisting of whey protein andxanthum gum.
 8. A low-fat saute as in claim 1, further comprising ameans for adjusting the pH of the saute.
 9. A low-fat saute as in claim1, wherein fat is present in the amount of about 3.4 percent or less,qualifying the saute as a non-fat saute.
 10. A low-fat sautecomprising:(a) maltodextrin in the range of about 20 percent to about 30percent by weight; (b) at least one pregelatinized water soluble starchin the range of about 1 percent to about 6 percent by weight; (c) waterin the range of about 62 percent to about 72 percent by weight; and, (d)fat in the range of about 1 percent to about 6 percent by weight, suchthat the mixture is substituted in a one-to-one ratio for normal fatsautes, and such that a substantially similar food product is renderedin sauteing, in terms of texture, as if normal fat saute were used. 11.A low-fat saute as in claim 10, wherein the water is cool when the sauteis produced.
 12. A low-fat saute as in claim 10, wherein themaltodextrin has a DE higher than 6 and less than
 20. 13. A low-fatsaute as in claim 10, wherein the maltodextrin has a DE of 10 or more,but less than
 20. 14. A low-fat saute as in claim 10, furthercomprising:(a) dried butter in the range of up to about 0.5 percent byweight; and, (b) food coloring in the range of up to about 0.5 percentby weight.
 15. A low-fat saute as in claim 10, further comprising atleast one food preservative of up to about 1 percent by weight to ensurea longer shelf life.
 16. A low-fat saute as in claim 10, furthercomprising at least one means for enhancing texture, in the range of upto about 2 percent by weight, said means for enhancing texture selectedfrom the group consisting of whey protein and xanthum gum.
 17. A low-fatsaute as in claim 10, further comprising a means for adjusting the pH ofthe saute.
 18. A method for creating a low-fat saute, comprising mixingtogether:(a) maltodextrin in the range of about 15 percent to about 35percent by weight; (b) at least one pregelatinized water soluble starchin the amount of about 1 percent to about 15 percent by weight; (c)water in the amount of about 50 percent to about 80 percent by weight;and, (d) fat in the range of about 1 to about 15 percent by weight. 19.A method for creating a low-fat saute as in claim 18, wherein:(a)maltodextrin is in the range of about 20 to about 30 percent by weight;(b) water is in the range of about 62 percent to about 72 percent byweight; (c) water soluble starch is in the range of about 1 percent toabout 6 percent by weight; and, (d) fat is in the range of about 1percent to about 6 percent by weight.
 20. A method for creating alow-fat saute as in claim 18, wherein the ingredients in claim 18 arefurther mixed with:(a) dried butter in the amount of up to about 0.5percent by weight; (b) food coloring in the amount of up to about 0.5percent by weight; (c) preservatives in an amount of up to about 1percent by weight; (d) whey protein in an amount by weight of up toabout 1 percent by weight; and, (e) xanthum gum in an amount by weightof up to about 1 percent by weight.
 21. A method as in claim 18, whereinthe water is cool when the saute is mixed.